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Recipes :: Cakes and Muffins :: Apricot Muffins

Apricot Muffins

—Courtesy BC Tree Fruits, Kelowna

Substitute many available fruits in season or your preserves.

Ingredients:

• 1 cup (250 mL) finely diced fresh apricots
• 1 tsp (5 mL) lemon juice
• 1/4 cup (60 mL) vegetable oil shortening
• 1/2 cup (125 mL) sugar
• 1 egg
• 1 1/4 cups (330 mL) sifted all-purpose flour
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2.5 mL) salt
• 1/4 tsp (2.5 mL) nutmeg
• 1/4 cup (60 mL) milk (skim or 1%)
• 1/4 cup (60 mL) chopped walnuts
• Granulated sugar

Directions:

Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots. In separate bowl, sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk. Add chopped nuts with the last portion of flour. Fill greased muffin tins two thirds full. Sprinkle a little granulated sugar on top of each muffin. Bake for about 20 minutes at 350°F (180°C).

Makes 12 low fat, heart healthy muffins.

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